Chipotle Tofu Tacos
with Radish Escabeche & Cilantro Crema
- 2 garlic cloves
- 14 oz organic extra firm tofu
- 1 head baby romaine lettuce
- 4 radishes
- 1 lime
- 1 tsp agave
- ¼ oz fresh cilantro
- 3 tbsp Follow Your Heart® Soy-Free Vegenaise
- 1 chipotle pepper in adobo
- 2 tbsp almond butter
- 2 tsp tamari
- 6 corn tortillas
- 1 tbsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
Preheat oven to 350°F for the tortillas. Peel and mince the garlic. Dice the tofu into bite-size cubes. Thinly slice the baby romaine lettuce. Thinly slice the radishes. Halve and juice the lime. Finely chop the cilantro leaves.
Add the lime juice, agave, and ⅛ tsp salt to a medium bowl. Stir to dissolve the salt, and add the sliced radishes. Toss and set aside to marinate. Add chopped cilantro, Vegenaise, and just 1 tsp minced garlic to another small bowl. Add a pinch of salt, and stir cilantro crema to combine.
Mince the chipotle pepper in adobo. Add remaining minced garlic, minced chipotle pepper and any remaining adobo sauce from the jar, almond butter, tamari, and 2 tbsp warm water to a medium bowl and whisk. Add ¼ tsp salt and stir the chipotle sauce until smooth. Wrap the corn tortillas in foil and place in the oven to warm, 3 to 4 minutes.
Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add cubed tofu and cook until crispy in places, 3 to 5 minutes. Add chipotle sauce and cook another 2 to 3 minutes.
Spread the cilantro crema on the corn tortillas. Top with chipotle tofu, radish escabeche, and sliced baby romaine lettuce. Dig in!